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Old 06-29-2013, 08:51 PM   #1
eyedogtor
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Jun 2013
Posts: 9
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Hey guys,

I hope everyone is well. I had a question about a recipe I was thinking about.

Basically, it is a simple porter, but I got 2 jars of peanut butter powder (oil removed) to put in the secondary for a couple of weeks to impart a peanut butter aroma and flavor.

The kick here, is that I was thinking of using a white labs german hefeweizen yeast and fermenting at higher temps to pull out the banana esters....try to get a peanut butter and banana porter.

My question.....what would the best yeast for this be? Should I try for a belgian instead? Also, any general advice / thoughts if you have done something similar.

Thanks all,

Pat

 
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Old 06-30-2013, 03:14 AM   #2
Demus
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Dec 2011
Orlando, FL
Posts: 1,246
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Crazy idea, I think I like it!! Read the descriptions of the strains; I know there are some that are more clove than banana. Also, I wouldn't go too warm, hef yeast do well cool. You can get them more estery by under pitching a little, say 10 or 15% below the yeast calc numbers. That'll cause more growth in the early stages and throw more esters without the pitfalls of a warm ferment.

As for the peanuts, I have NO clue how much to use. Please report back your results!!

 
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Old 06-30-2013, 03:24 AM   #3
eyedogtor
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Jun 2013
Posts: 9
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Thanks for the input, I really appreciate it. I'll make sure to report back.

Pat

 
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Old 06-30-2013, 07:17 PM   #4
timrox1212
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Feb 2013
Dearborn, Michigan
Posts: 426
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Yea use the hefe yeast. I use it for anything I want banana flavors in. This sounds like a great beer an I might just steal your idea. Keep us posted on how it turns out.

 
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